Mustard-crusted pork with carrot and swede mash

Mustard-crusted pork with carrot and swede mash

  • serves 4
  • A little effort

This mustard-crusted pork with carrot and swede mash is an easy, healthy way to feed the family



  • flat-leaf parsley a small bunch, finely chopped 
  • panko breadcrumb s 50g 
  • garlic 2 cloves, 1 crushed 
  • Dijon mustard 1 tbsp 
  • pork tenderloin 1 (about 400g), trimmed
  • spray olive oil
  • carrots 500g, peeled and chopped
  • swede 500g chunk, peeled and chopped
  • wholegrain mustard 1 tsp 
  • cooked greens to serve 


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Mix the parsley, panko and crushed garlic in a small blender with some seasoning and whizz until you make green crumbs, then tip onto a baking tray. Brush the dijon all over the pork and roll in the crumbs. Spray with oil a few times and cook for 45 minutes or until cooked through. Rest for 10 minutes before carving.

  • Step 2

    Meanwhile cook the carrot and swede in boiling salted water with the remaining garlic clove. Simmer for 30 minutes until soft. Drain well and steam-dry for 1 minute, before pushing through a ricer or mashing very well. Season, add the mustard and stir. Serve with the sliced pork and greens.

Nutritional Information

  • Kcals 208
  • Fat 4.2g
  • Saturates 1g
  • Carbs 18.5g
  • Fibre 6.4g
  • Protein 20.8g
  • Salt 1g